By Brian K. Mayer, Donn R. Ward (auth.), Donn R. Ward, Cameron Hackney (eds.)
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Extra info for Microbiology of Marine Food Products
And Liston, J. 1960. Microbiology of shellfish: bacteriological study of the natural flora of Pacific oysters (Crassostrea gigas). Appl. Microbiol. 8: 104-109. Connors, T. , and Steinberg, M. A. 1964. Preservation of fresh, unfrozen fishery products by low-level radiation. 11. Organoleptic studies on radiation pasteurized soft shell clam meats. Food Teehnol. 18:113-116. Cook, D. W. 1984. Fate of enteric bacteria in estuarine sediments and oyster feces. J. Miss. Aead. Sei. 29:71-76. Cook, D. , and EIlender, R.
Sidwell, V. , Loomis, A. , and Grodner, R. M. 1979. Geographic and monthly variation in composition of oysters, Crassostrea virginica. Marine Fish. Rev. 41:1317. Sieling, F. W. 1971. Harmless coloration of oysters explained. Commer. Fish. News 4:1-2. , and Sainsbury, D. 1978. Dictionary ofMicrobiology. John Wiley & Sons, New York. , and Speck, M. 1980. Occurrence of enteric bacteria and viruses in oysters. J. Food Protect. 43:111-113. Son, N. , and Fleet, G. H. 1980. Behavior of pathogenic bacteria in the oyster, Crassostrea commereiaUs, during depuration, re-Iaying, and storage.
1976; Vanderzant et al. 1973). Shellfish processors sometimes add chlorine to the water in the blowing tank in an attempt to reduce the bacterial load on bivalve meats. Chai et al. (984) and Pace et al. (988) demonstrated that blowing oysters in 150 ppm Microbiology of Bivalve Molluscan Shellfish 29 chlorine water for 20-30 minutes caused areduction in the APC and altered the species composition of the oyster microflora. Vibrio sp. 7% of the population. This corresponded to the finding of Motes (1982), who demonstrated that blowing in chlorinated water did not significantly reduce the concentration of V.